Recipe - Fire And Ice

One fourth cup Honey; plus
1 tablespoon Honey
One fourth cup Water
4 cup Rubyred grapefruit juice;
strained
1 Ripe papaya
One fourth teaspoon Minced chili pepper
Serrana or jalapeno
1 tablespoon Chopped mint
1 tablespoon Lime juice

For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.

1. ICE: Combine One fourth cup honey and the water in a large saucepan. Bring to a
boil over medium heat, stirring occasionally. Remove from heat. Cool.

2. Whisk in juice and transfer to a shallow 1 1/2qt. freezer proof
container. Freeze at least 8 hrs.

3. FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into
l/2in. chunks to make 1 One half cups.

4. Combine half of papaya, minced chili, mint and lime juice in a medium
bowl. Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing
occasionally.

5. To serve, add remaining papaya to salsa. Remove ice from freezer and
chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice
in a bowl or stemware glass and top with salsa.

[Serves 8. 100 cals, 0 g fat, Pat H. McRecipe 1996 Part of a Thanksgiving
menu.]
Recipe By : Bobby Flay and Holly McCord, Nov 1996

Posted to CHILEHEADS DIGEST V3 #140

Date: Fri, 25 Oct 1996 10:30:03 0400

From: kmeade@ids2.idsonline.com (The Meades)